Pistachio Vanilla Butter Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
INGREDIENTS
  • FOR THE VANILLA BATTER:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1.5 cups granulated sugar
  • 1.5 sticks Challenge Unsalted Butter, room temperature
  • 3 large eggs, room temperature
  • 1 vanilla bean
  • 1 cup milk or buttermilk
  • FOR THE PISTACHIO BATTER:
  • 1 cup all-purpose flour
  • 0.5 teaspoons baking powder
  • 0.5 cups granulated sugar
  • 0.5 sticks Challenge Unsalted Butter, room temperature
  • 1 large egg, room temperature
  • 0.5 cup milk or buttermilk
  • 1.5 cup finely ground pistachios (about 5 oz pistachios)
  • light green food coloring
INSTRUCTIONS
  1. Preheat your oven to 350°F / 180°C and grease a bundt cake pan. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, soda and salt. Set aside.
  3. In a large mixing bowl of a stand mixer, beat the butter, sugar and vanilla seeds until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. With the mixer on low speed, add the dry ingredients alternating with milk/buttermilk. Stir until just combined and set aside.
  6. To make the pistachio batter, mix all your dry ingredients and set aside. Beat the sugar, butter, pistachios and a few drops of food coloring until light and creamy. With the mixer on low speed, add the dry ingredients, alternating with the milk.
  7. Pour half of the vanilla batter into your cake pan, top with the pistachio batter and then add the rest of the vanilla batter.
  8. Bake for about 1 hour or until the toothpick inserted in the center comes out clean.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2014/04/pistachio-vanilla-butter-bundt-cake.html